These muffins have a soft interior, signature nooks and crannies, and a golden-brown crust—perfect for slathering with butter or making a breakfast sandwich.
Ingredients
- 2 cups gluten-free all-purpose flour (with xanthan gum)
- 1 tsp baking powder
- 1 tsp salt
- 1 tbsp sugar
- 1 packet (2 ¼ tsp) active dry yeast
- ¾ cup warm milk (or dairy-free alternative)
- 2 tbsp butter (or vegan butter), melted
- 1 large egg (or flax egg for vegan option)
- ½ cup cornmeal (for dusting)
Instructions
- Activate the yeast – In a small bowl, mix warm milk and sugar, then stir in the yeast. Let sit for 5–10 minutes until foamy.
- Mix dry ingredients – In a large bowl, whisk together the flour, baking powder, and salt.
- Combine wet ingredients – Add the yeast mixture, melted butter, and egg to the dry ingredients. Stir until well combined. The dough should be sticky but thick.
- Rise – Cover the bowl with a towel and let the dough rise in a warm place for about an hour, or until doubled in size.
- Shape the muffins – Sprinkle cornmeal onto a baking sheet. Scoop ¼-cup portions of dough, shape into rounds, and place them on the sheet. Flatten slightly. Let rest for 10 minutes.
- Cook on the stovetop – Heat a non-stick skillet over medium-low heat. Cook the muffins for 5–7 minutes per side until golden brown and cooked through.
- Cool & serve – Let the muffins cool slightly before splitting them with a fork for the best texture.
Serving Ideas
- Toast with butter and jam
- Make an egg and cheese breakfast sandwich
- Top with avocado and smoked salmon
- Use as a base for Eggs Benedict
Now you can enjoy classic English muffins without the gluten! Let me know how they turn out for you. 😊
